A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment

Abstract

Starch and flour from various plants have been widely used for sundry applications, especially in the food and chemical industries. However, native starch and flour have several weaknesses, especially in functional, pasting, and physicochemical properties. The quality of native starch and flour can be improved by a modification process. The type of modification that is safe, easy, and efficient is physical modification using hydrothermal treatment techniques, including heat moisture treatment (HMT) and annealing (ANN). This review discusses the hydrothermal modifications of starch and flour, especially from various tubers and cereals. The discussion is mainly on its effect on five parameters, namely functional properties, morphology, pasting properties, crystallinity, and thermal properties. Modification of HMT and ANN, in general, can improve the functional properties, causing cracking of the granule surface, stable viscosity to heat, increasing crystallinity, and increasing gelatinization temperature. However, some modifications of starch and flour by HMT and ANN had no effect on several parameters or even had the opposite effect. The summary of the various studies reviewed can be a reference for the development of hydrothermal-modified starch and flour applications for various industries.

Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications

“…Chemical modifications such as acetylation weaken the starch’s structure, thereby increasing its hydration capacity and reducing its tendency to retrograde [ 25 , 26 ]. Meanwhile, the combination of acetylation with cross-linking and hydrothermal modification (HMT and ANN) can increase the orderliness of the crystalline matrix so that the gelatinization process becomes slower and granule swelling is limited [ 1 , 27 , 28 ]. Therefore, acetylated modified starch or its dual modification is often used to improve the hydration quality and thermal stability of the product [ 24 , 29 ].…”

“…The morphological characteristics of modified starch may vary in each sample and are influenced by several factors, including the source of starch, the type of modification, and the modification conditions (time, temperature, and reagents used). The morphological characteristics of starch granules can be analyzed in several ways, including light microscopy, scanning electron microscope (SEM), transmission electron microscope (TEM), atomic force microscope (AFM), and confocal laser scanning microscope (CLSM) [ 27 , 156 , 157 ]. Information on the morphological characteristics of acetylated and its dual modification of starch/flour can be seen in Table 5 .…”

The Properties of Acetic Acid Modified Breadfruit Flour-Dried Noodles Using Sweet Potato Leaf Extract

“…Natural breadfruit flour has characteristics that make it difficult to bind water and is less swell, so it needs to be modified. Modification using acetic acid will produce starch with higher swelling power, water solubility, and viscosity values [1]. Acid modification is carried out by adding an acetic acid solution with the aim of replacing starch hydroxyl groups with acetyl groups in acetic acid [2].…”

“…Acid modification is carried out by adding an acetic acid solution with the aim of replacing starch hydroxyl groups with acetyl groups in acetic acid [2]. Starch 1290 (2024) 012054 IOP Publishing doi:10.1088/1755-1315/1290/1/012054 2 modified with acetic acid can be applied to noodles because starch is easier to digest and can increase resistant starch [1].…”

Hydrothermal Treatment via Microwave Radiation Improves Viscoelastic Properties of Native Gluten-Free Flours for Extrusion 3D Printing

“…The thermal treatments of flours and starches combined with alteration in moisture content cause physical modifications of the starch that results in changing their physicalchemical and functional properties without destroying the granular structure [19]. In these cases, the moisture/starch ratio, temperature, and heating time are critical parameters that must be controlled [18,19]. Depending on the conditions applied, these treatments are classified into two groups.…”